著者

下山 禎

出版者

日本フードシステム学会

雑誌

フードシステム研究 (ISSN:13410296)

巻号頁・発行日

vol.15, no.4, pp.1-13, 2009-03-31 (Released:2010-12-16)

参考文献数

22

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The purpose of this paper is examine what factors have working for consumers' attitudes forchoice of Yuba. I approached this purpose by using Logistic Regression Model and CustomerSatisfaction Analysis as preliminary considerration.The Yuba that became an object of study is made from the soybean that is called Suzusayaka.Suzusayaka is soybean that is lacking all lipoxygenase isozymes developed in National AgriculturalResearch Center for Tohoku Region. So the soybeans' processed products do not smell green. We areexpecting Suzusayaka to become the material of Yuba in the Tohoku region.The finding were follows.(1) As a result of the CS analysis, the importance degree and thesatisfaction rating of the “Thick” and “Sweetness” are high. And the satisfaction rating is high thoughthe importance degree of “Smelling of Green” and “Over-Stewed Smell” is not high. Neither theimportance degree nor the satisfaction rating of “Savor”, “Looks”, and “Texture” are too high.(2) Thecalculation process only shows externals of consumers no statistics cognitive construct by the CSanalysis.(3) As a result of Logistic Regression Model, the confounding factors were observed in the“Looks” “Savor” and “Thick”.(4) Finally, decided the model which consisted of three factors of“Looks” “Savor” and “Sweetness” by using backward method.From these findings, Logistic Regression Model is more suitable for the analysis of a moreaccurate food taste examination than the CS analysis because of the above-mentioned result. And, through the decision process of this model, it is possible to use this method of searching for the majorfactor in a wide field.